Pretty, no? While the dish sounds complicated, it is actually fairly straightforward and a great way to use up last of spring’s root vegetables, leeks and fennel. And while it is a little bit sweet, the savory flavor of leeks and fennel will make up for it!

Halve leeks and wash them- make sure there is no grit on them. Heat butter on a pan at med-high heat and add leeks, cut side down. Cook 3 minutes or until browned.

Drizzle the olive oil, flip, and cook 2 more minutes.

Add broth, agave, salt and pepper. Turn down heat to a simmer, partially cover, and cook for 25 minutes til buttery (it is okay to have a bit of liquid left in the pan, but if you want, you can let it simmer til the liquid is gone while you finish cooking the rest).

Add lentils and 1 1/4 cup water and a pinch of two of salt into a saucepan and bring to a boil. Turn heat down to a simmer and let cook gently until water is boiled off (you don’t want the lentils to be mushy).

Heat butter and oil in another pan and then add lentils. Stir, then add sugar, vinegar, salt and pepper to taste. Stir well and coat evenly (you don’t have to cook this for very long).